Banana Loaf with a twist! This scumptious, easy to make loaf is the perfect go-to for breakfast and a healthy one too.
This loaf is wonderful as a quick breakfast, as a lunchbox filler or for afternoon tea. Enjoy on its own or spread with your favourite topping. You can customize the sweetness according to your preference. An easy recipe that kids can help with!
1 very ripe banana (spotty and brown is good!)
4 free-range eggs – lightly beaten
1 teaspoon vanilla essence
¼ cup sugar, (I like to use unrefined golden sugar)
(Can increase sugar to ½ cup if more sweetness is desired)
½ teaspoon ground cinnamon
1 large carrot – grated (squeeze tightly to remove liquid)
1 large zucchini - grated (squeeze very tightly to remove liquid)
2 cups almond meal
1 cup desiccated coconut
¾ teaspoon baking soda
1 teaspoon apple cider vinegar
Preheat oven to 170 degrees Celsius.
Mash the banana thoroughly and combine in a bowl with the eggs. Whisk in the vanilla essence, sugar and cinnamon.
Stir in the carrot and zucchini gently. Add the almond meal, coconut, baking soda, and apple cider vinegar. Mix well. Pour into a lined 23cm loaf tin.
Bake for approximately 60 minutes or until a skewer comes out clean with insert. Allow to cool completely before serving.
Can be stored in an airtight container in the fridge for up to 4 days.
(Recipe Created by Kelly Gibney)